Glassware Guide

Tall, straight-sided glass perfect for mixed drinks with a high ratio of mixer to spirit.

Short, wide tumbler for serving spirits neat, on the rocks, or in simple cocktails.

Elegant shallow bowl on a stem, perfect for 'up' cocktails without ice.

Iconic V-shaped glass on a stem for cocktails served 'up' without ice.

Wide-rimmed glass with a bowl that curves outward, perfect for frozen or shaken margaritas.

Tall, curved glass resembling a hurricane lamp, designed for tropical drinks.

Small glass designed for single servings of spirits, typically 1-2 oz.

Tall, narrow glass designed to preserve carbonation and showcase champagne bubbles.

Stemmed glass with a bowl designed for wine service and wine-based cocktails.

Short-stemmed glass with a wide bowl that narrows at the top, designed for brandy and cognac.

Heat-resistant glass mug with a handle and stem, designed for hot coffee cocktails.

Traditional copper mug that keeps drinks ice-cold and provides a distinctive presentation.

Large, bulbous glass similar to a hurricane but with a more pronounced curve.

Tall, tapered glass that showcases beer's color and carbonation, used for beer cocktails.

Decorative ceramic mug in tiki or tropical designs, essential for authentic tiki drink presentation.

A small stemmed glass (~5 oz) shaped like a shrunk-down coupe with straighter sides — smaller than the modern martini glass, more elegant than a rocks pour. Named for the Nick and Nora Charles characters from Dashiell Hammett's Thin Man films.

A narrower, taller cousin of the highball — typically 10-14 oz — sized specifically for long carbonated sours (Collins family) that need vertical room for a proper soda top over ice.

A short pewter or silver metal cup (~10-12 oz) with an unadorned interior. The point is thermal — metal conducts cold aggressively, so the cup frosts hard against a hand cupping it and telegraphs 'this is a real Julep' from across the bar.

A tiny stemmed glass (2-3 oz) for after-dinner spirits and layered pousse-cafés. Small pours are the point — cordials, digestifs, and cream liqueurs are meant to be sipped, not shot.

A small tulip-shaped stemmed glass, 4-6 oz — the traditional Jerez vessel for sipping sherry and other fortified wines. The narrowing at the top concentrates aroma at the nose.

A small stemmed glass (3-5 oz) shaped like a shrunk-down red wine glass — wider bowl than a sherry copita to open up port's fuller aromatics, smaller than a wine glass because the pour is smaller.

The modern whisky-tasting glass — 6-7 oz tulip on a short pedestal foot (not a full stem). Designed in 2001 by Glencairn Crystal specifically for nosing single-malt Scotch; now the industry-standard tasting vessel across whisky categories.

The traditional service vessels for shared punch — a small handled cup (4-6 oz) that guests ladle their own portion into from a large centerpiece bowl (usually 3-6 quart). Predates the individual cocktail by two centuries.

The high-volume-reality glass. A wide-mouthed screw-top jar (typically 16 oz) doubling as service glass — cheap, sturdy, dishwasher-resilient, and now genuinely fashionable for a certain casual-craft register.

A stemmed glass with a bulbous reservoir at the base (usually a defined 1-oz dose line) plus a slotted flat spoon and either a dripper or absinthe fountain. The whole rig is single-purpose: dose absinthe, then very-slowly drip iced water through a sugar cube to louche the drink.